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Easter Egg Bread

 Easter Egg Bread
I've made this Easter treat for 20 years! Colored hard-cooked eggs baked in the dough give this sweet bread such a festive look. Leave them out and it can be enjoyed anytime of year. My husband especially enjoys this bread with baked ham. -Heather Durante, Wellsburg, West Virginia
16 ServingsPrep: 55 min. + rising Bake: 25 min. + cooling

Ingredients

  • 1/2 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 to 2 teaspoons ground cardamom
  • 1 teaspoon salt
  • 6 to 6-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1-1/2 cups whole milk
  • 6 tablespoons butter, cubed
  • 4 eggs
  • 3 to 6 hard-cooked eggs, unpeeled
  • Assorted food coloring
  • Canola oil
  • 2 tablespoons water

Directions

  • In a large bowl, mix sugar, yeast, cardamom, salt and 2 cups flour.
  • In a small saucepan, heat milk and butter to 120°-130°. Add
  • to dry ingredients; beat on medium speed 2 minutes. Add 3 eggs; beat
  • 2 minutes longer. Stir in enough remaining flour to form a soft
  • dough (dough will be sticky).
  • Turn dough onto a floured surface; knead until smooth and elastic,
  • about 6-8 minutes. Place in a greased bowl, turning once to grease
  • the top. Cover with plastic wrap and let rise in a warm place until
  • doubled, about 45 minutes.

2 of 2

Easter Egg Bread (continued)

Directions (continued)

  • Meanwhile, dye hard-cooked eggs with food coloring following package
  • directions. Let stand until completely dry.
  • Punch down dough. Turn onto a lightly floured surface; divide into
  • thirds. Roll each portion into a 24-in. rope. Place ropes on a
  • greased baking sheet and braid. Bring ends together to form a ring.
  • Pinch ends to seal. Lightly coat dyed eggs with oil; arrange on
  • braid, tucking them carefully between ropes.
  • Cover with a kitchen towel; let rise in a warm place until doubled,
  • about 20 minutes. Preheat oven to 375°.
  • In a bowl, whisk remaining egg and water; gently brush over dough,
  • avoiding eggs. Bake 25-30 minutes or until golden brown. Remove from
  • pan to a wire rack to cool. Refrigerate leftovers. Yield: 1 loaf (16
  • slices).
Nutritional Facts: 1 slice equals 281 calories, 8 g fat (4 g saturated fat), 107 mg cholesterol, 231 mg sodium, 44 g carbohydrate, 1 g fiber, 9 g protein.